NCR Quiz

November/December 2022

By Robert Penry

Based on Chef Jeffrey Quasha’s experience with an aging population in a postpandemic world, he feels which of the following is going to be a big part of the future of healthcare?

a. Culinary medicine b. Holistic eating c. Trend dieting d. Nutritional science a. staff skills b. social media c. t ime restrictions d. sensibility a. They build a better workforce b. They teach transferable skills c. They offer positives for supervisors d. A ll of the above a. larder b. c anteen c. scullery d. galley a. Bredeles de Noël b. Kougelhopf c. Bûche de Noël d. Pain d’Epices a. ACF Chefs Las Vegas b. ACF Monterey Bay Chapter c. ACF Pikes Peak Chapter d. ACF New Mexico Chapter a. 30% b. 35% c. 40% d 45% a. Tr ue b. Fa lse a. heavy cream b. egg yolks c. egg whites d. gelatin a. Central America b. North America c. South America d. The Caribbean

Among a few different considerations, Chef Mai Pham keeps in mind when plating at her Sacramento-based restaurants featuring Southeast Asian cuisine.

Which of the following is an advantage of an apprenticeship?

What is the kitchen on a Coast Guard ship called?

A is a holiday pastry coated in chocolate, rolled and filled with buttercream or mousse.

Which chapter recently received the 2022 ACF Western Region Chapter of the Year Award?

According to technology company IBM, seventy percent of consumers will pay more for sustainable options.

According to Chef Carlos Villanueva, he considers most guests visit fine dining restaurants not because they need to eat but because they want to enjoy the experience.

Flan is a type of custard that is traditionally made with a mixture of milk, sugar and that is poured into a caramel-lined baking vessel.

Sweet potatoes are native to .

Although often used interchangeably, sweet potatoes differ from yams in that they a. have three times the amount of antioxidant-rich beta carotene b. have more calories c. have less vitamin C d. are a member of the lily family a. pr ice per pound b. si ze and weight c. nutritional content d. natural taste a. Jalapeño b. Ghost c. Calabrian d. Scotch Bonnet a. Tr ue b. Fa lse a. dual oven b. multi oven c. convection oven d. combi oven a. 1000 b. 2000 c. 3000 d 4000

The of produce has declined 50% to 80% since 1920.

Which type of pepper is traditionally used when making Jamaican oxtail stew?

As a sustainable option, Pizzeria Paradiso in Washington, D.C., utilizes spent brewery grain in its Brewer’s Pizza Crust.

What is an oven using hot air, steam, or both for cooking that is housed in one unit called?

The ACF Culinarian Apprenticeship Program requires a minimum of hours of on-the-job training.

See the rest of the questions, finish the quiz and earn four CEHs toward your certification on ACF’s new Online Learning Center at acfchefs.org/olc